|Gluten Free Granola Greek Yogurt Parfait|
In the last year or so I have had to come to the conclusion that our family needs to be gluten free. I have to be honest that I fought it and keep trying to find ways around it, but the truth is that we all feel better when we are gluten free.
One thing we all love and would miss is granola. I have found some great gluten free granolas at the store, but they were expensive. We have also realized that Mik is allergic to cinnamon, vanilla and coconut which rules out a lot of store bought brands.
Assemble Time: 5 min
Cook Time: 40 min
5 c. quick oats
3 c. slivered almonds
1 c. sunflower seeds
1 c. raw pumpkin seeds
1/2 c. light town sugar
2 tsp. ground cinnamon (I make it without, but it would be awesome with it)
1 tsp. dried ground ginger
1 tsp. sea salt
3/4 c. unsweetened applesauce
1/3 c. real maple syrup
1/4 c. blue agave syrup or equal amount honey
2 tbsp. vegetable oil
What to do:
Preheat oven to 300 F.
Mix the dry ingredients in a big bowl. Get your hands in there and separate the clumps of sugar. This is a great task for the little ones while you do the next step.
In a medium sauce pan stir together the remaining ingredients and warm them up until they blend well.
Pour the contents of the sauce pan into the bowl and store until all contents are moist and it should be clumping. It should also smell super yummy!
Spread evenly onto two lightly greased baking pans. Bake for 35 to 40 minutes. Every 10 minutes taking it out and storing it. This is important for a even bake.
This will make between 8 to 9 cups of granola.
|Gluten Free Granola|
I would love to hear how the recipe turns out for you!